If your pepper plants are producing more than you could eat, make these quick-pickled jalapenos.
Once the jalapenos are ready, you might use the pickled condiment on just about everything.
Ingredients
5large(about 6 oz.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
glass jar with a tight-fitting lid.
Add pickling liquid to jalapenos and garlic:
Pour over jalapenos in jar; secure lid.
Let cool to room temperature, about 30 minutes.
Store:
Store in refrigerator at least 24 hours or up to 1 week.